Foie Gras Bread Pudding
Instructions:
- 3 Tablespoon Unsalted butter
- 1 Foie gras lobe; cut into large dice
- 3 Cup Julienned yellow onions
- 2 Teaspoon Salt
- 3/8 Teaspoon Cayenne pepper; divided
- Freshly ground black pepper; 12 peppermill turns
- 1 Pound Boudin sausage; casing removed
- 1 Tablespoon Chopped garlic
- 5 Eggs
- 2 Cup Heavy cream
- 1/4 Teaspoon Tabasco pepper sauce
- 1 Teaspoon Worcestershire sauce
- 8 Slice One−inch−cubed white bread −; (abt 4 cups)
- 1/2 Cup Grated Parmigiano−Reggiano cheese
- Preheat the oven to 350 degrees. Grease a 2−quart glass rectangular pan with 1 tablespoon butter.
- In a large hot saute pan, add the foie gras pieces and sear for 30 seconds stirring constantly.
- Remove the foie gras from the pan and drain on a paper−lined plate.
- Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper to the foie gras fat. Saute for 4 minutes.
- Add the boudin sausage and lightly brown. Add the garlic and saute for 1 minute.
- Remove from the heat and cool. In a mixing bowl, whisk the eggs for 30 seconds.
- Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco pepper sauce and Worcestershire sauce.
- Whisk the mixture until fully incorporated. Stir in the onion mixture.
- Add the bread cubes and mix well. Fold in the seared foie gras.
- Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.
- Remove from the oven and allow to rest for 5 minutes before serving.
- This recipe yields 10 servings.